INTRODUCTION

Gyudon, also known as Japanese Beef Rice Bowl, is a dish that is synonymous with comfort owing to its thinly sliced beef and soft onions that are stewed in a sauce that is both savory and sweet. This meal, which is both straightforward and delectable, has been a mainstay in Japanese cuisine for more than 150 years. It is served atop hot rice that has been cooked. On a hectic weeknight, this is the ideal supper to prepare in a hurry!

The dish known as gyudon, which has been a staple in Japanese cuisine for more than 150 years, is considered a traditional comfort food. Not only is this substantial rice bowl incredibly easy to put together, but it is also well-known for being a meal that can be prepared in a short amount of time, is high in nutrients, and never fails to satisfy.

Although each Japanese home prepares gyudon in a somewhat different manner, the fundamental components of the dish are always the same: thin slices of beef, onion, and a sauce that is both sweet and salty, which is served over rice that has been steamed. Today, I’ll demonstrate how I prepare this nighttime favorite in the comfort of my own home.

What is Gyudon (Japanese Beef Bowl)?

Similar to other types of donburi, Gyudon, also known as Japanese Beef Bowl, is usually served atop a bowl of freshly steamed rice that is quite warm. The term “Gyu” (剛) symbolizes the concept of “beef,” while the term “Don” (丼) refers to the specific bowl that it is served in.

The gyudon that we are familiar with and in love with today came from a meal called “gyunabe” (扛鍋) that was prepared using a beef hot pot during the Meiji Era (1868-1912) in Japan. Up until this moment, the consumption of beef was severely forbidden for the Japanese people for a variety of reasons, including religious and practical considerations. However, eating farm animals that were useful for work was generally discouraged, and the consumption of meat was considered to be in opposition to Buddhist ideals.

The dish known as gyunabe, which consists of beef and onion stewed with miso paste, became immensely popular in Japan after the introduction of Western culture in the late 19th century. In the year 1862, the first person to serve gyunabe was the chef of an izakaya in my city of Yokohama named Isekuma. People started pouring their leftover gyunabe soup over rice, and shortly after, eateries started serving this as a more affordable alternative that they termed “gyumeshi” (扛飯).

Eikichi Matsuda was the one who finally came up with the term “gyudon” way back in the late 1800s. Matsuda was the proprietor of Yoshinoya, the most well-known beef bowl chain in Japan, which can be found in Tokyo. I have a recipe for gyudon that you can use if you want to reproduce the dish exactly as it is served at Yoshinoya.

RECIPE INSPIRATION

Having spent the past two years in Beijing, one of the things that I miss the most about my time there is lunchtime. I am currently residing in the New York City region. around the course of each weekday at precisely noon, there would be a large-scale evacuation from office buildings located all around the city. For the purpose of obtaining a meal, office workers poured out into the streets.

I was fortunate enough to work in a part of the city where there was a large number of restaurants that offered a wide variety of cuisines. If I were to choose between going to a Yunnan Hot Pot restaurant on Tuesday or a hidden noodle bar on Monday, I would choose to have a bowl of hand-pulled noodles at the former.
Each week would be unique in its own way. It was common practice for my coworkers and I to make plans for our lunches in advance. In Beijing, it is entirely typical for people to behave in this manner, and I will let you know that sometimes it is even days earlier. Even some of the non-Asian options were fantastic, such as an Israeli restaurant that had some of the most delicious falafel I’ve ever had the pleasure of tasting.

On the other hand, one of my most preferred choices for lunch was a Japanese restaurant that had the meal that we are discussing today, which is called gyudon.

COOKING TIPS

To hasten the process of the onion becoming more tender and delicious, slice it very thinly. When cooked, the onion gives the dish a sweetness that is derived from its natural state.
Utilize beef of a high quality. While the beef is cooking in the sauce, it will not become chewy because it is well-marbled. When it comes to gyudon, I strongly suggest ribeye. In addition, it is simple to slice your own meat in a thin layer. It is preferred to flash-freeze and cut the semi-frozen meat when dealing with beef that has a good marbling.
You should prepare an additional amount of dashi, which is a Japanese soup stock, so that you can accompany the dinner with gyudon and miso soup. The preparation of dashi can be done either from scratch or with the help of a dashi packet.
Prepare an increased quantity of rice than is customary. Rice bowl meals, also known as “donburi,” often give a greater quantity of rice to each individual in order to complement the cuisine that is placed on top. Prepare a little bit more than you normally would, as a result. One and a half cups of rice cooker cups are always used for two meals, while three rice cooker cups are used for four servings.
It is important to avoid overcooking the beef, particularly if the flesh is not marbled properly. There is no such thing as chewy flesh. Put an end to the cooking process as soon as the meat loses its pink color. Allowing the meat to absorb additional flavors from the sauce can be accomplished by allowing it to simmer for a little longer period of time if the meat is well-marbled.
For an extra touch of authenticity, consider topping your Gyudon with a soft-boiled egg or pickled ginger.
Adjust the sweetness and saltiness of the sauce to your preference by varying the amount of mirin and soy sauce.

Popular Gyudon Variations

1. Gyudon with eggs

When we serve gyudon in Japan, we can use a different kind of egg than what is often used.

Tsukimi Gyudon (お月見牛丼) – We start by placing a raw egg yolk in the middle of the beef that has been simmering.
Gyudon with Onsen Tamago (温玉のせ牛丼) – We start by placing a poached egg in the middle of the beef that has been simmering.
Tanindon (他人丼) or Gyutojidon (牛とじ丼) – In the final moments of the cooking process, pour beaten eggs over the beef that has been simmering, and continue cooking it with the lid on until the eggs are almost completely set (in Japan, eggs are served somewhat more runny).

In the first two varieties of gyudon, when you are ready to eat, break the yolk and combine it with the beef and onions to add an additional layer of richness to the meal.

2. Kansai Sukiyaki-Style Gyudon

I have been a fan of JOC for a very long time, so you are probably already familiar with my gyudon recipe and the photograph that is displayed above, which I initially shared in 2011.

The gyudon that my grandma and mother cooked was prepared in this pattern. Because they are from the Kansai region (my grandmother was born in Nara but later relocated to Osaka, which is where my mother was reared), they prepared gyudon in the same manner as they prepared their sukiyaki in the Kansai style. In order to achieve this particular style, it is customary to sprinkle sugar on the beef that has been thinly sliced while it is still raw. Additionally, the meat is cooked first before being simmered with additional seasonings.

Kansai-style gyudon, on the other hand, does not usually require dashi and is cooked with only the seasonings; as a result, the flavor is more powerful. This is in contrast to the Kanto-style gyudon, in which beef and onion are simmered in dashi, which is flavored with Japanese soup stock.

On account of the fact that the gyudon recipe that my grandmother and mother use is not the traditional gyudon recipe that people frequently look for, I have made the decision to update this page with a gyudon recipe that is more typical.

Accordingly, if you are interested in preparing my Gyudon recipe from 2011, also known as Kansai Sukiyaki-Style Gyudon, you need just omit the dashi from the list of ingredients below, and the following are the procedures involved in the cooking process:

Onions should be stir-fried with a tablespoon of oil (which is not specified in the recipe) until they are soft.
Add the beef and sugar, being sure to use the same quantity that the recipe calls for, and whisk the mixture together as soon as possible.
The meat should be cooked until it is no longer pink, at which point you should add the sake, mirin, and soy sauce (using the same amount as in the recipe).
An additional step that can be taken is to add the green onions on top of the beef and then slowly drizzle a thin stream of the beaten eggs over the steak. Be sure not to mix the egg with the beef. Cook the egg,
covered, over medium-low heat until it is almost set or until it reaches the desired level of doneness (but make sure not to overcook it).
To enjoy, serve atop rice that has been steamed.

INGREDIENTS

Four and a half ounces (113 grams) of onion
scallions or green onions and one
One-half pound of beef, either chuck or ribeye, sliced very thinly (you can also slice the meat yourself).

To make the Sauce

You can use a regular Awase Dashi, a dashi packet or powder, or Vegan Dashi. ½ cup of dashi, which is Japanese soup stock, is required.
You can swap two tablespoons of sake with dry sherry or Chinese rice wine, or you can use water for a version that does not include alcohol.
2 tablespoons of mirin (or use 2 tablespoons of sake or water and 2 teaspoons of sugar)
Three tablespoons of soy sauce
One tablespoon of sugar, to taste

In the Interest of Serving

Two portions of cooked Japanese short-grain rice, which is normally one and a half cups (250 grams) each serving of donburi.
Red ginger that has been pickled (also known as beni shoga or kizami beni shoga) (to garnish)

INSTRUCTIONS

Before You Start

When it comes to the steamed rice, it is important to take note that every 1½ cups (300 g) of uncooked Japanese short-grain rice yields 4⅓ cups (660 g) of cooked rice. This amount of rice is sufficient for two donburi servings, which are equivalent to three and a half cups (500 g). Whether you use a rice cooker, a saucepan over the stove, an Instant saucepan, or a donabe, you may learn how to cook short-grain rice.
Obtain all of the necessary components. In order to make it much simpler to cut meat that is partially frozen, I typically place the beef that has been sliced very thinly in the freezer for ten minutes.

To Prepare the Ingredients

To begin, slice a half of an onion very thinly.
After that, chop one green onion or scallions into thin slices by cutting them diagonally. Put aside for later.
Next, remove from the freezer a half pound of meat that has been thinly sliced, either chuck or ribeye. Slice the beef that has been partially frozen into pieces that are three inches (7.6 cm) broad.
In a big frying pan, add ½ cup of dashi, which is Japanese soup stock, along with 2 tablespoons of sake, 2 tablespoons of mirin, 3 tablespoons of soy sauce, and 1 tablespoon of sugar. Do not turn on the heat at this time. In order to blend, mix.
The next step is to add the onion slices and distribute them evenly throughout the pan, making sure to separate the layers of onion.
Next, place the meat on top of the onions in the dish. Ensure that the onions are covered by the beef slices by separating them into thin slices.

To Cook

Put a lid on the pan and cover it. Now, bring the temperature up to medium and begin the cooking process.
Using a skimmer with a fine mesh, remove the scum and fat from the broth once the meat has reached the desired level of browning. Put the lid on the pot and continue cooking for three to four minutes while the heat is reduced to a simmer.
Continue cooking with the lid on for one more minute after sprinkling the green onions on top. The addition of beaten eggs is completely optional; if you would like to do so, you can do it at this time (for more information, please refer to my Tanindon recipe).

To Serve

Create two servings of Japanese short-grain rice that has been cooked and placed in large donburi bowls. The next step is to use a portion of the pan sauce to drizzle over the rice.
Upon the rice, place the meat and onion mixture that you have prepared. If you so desire, you can sprinkle any additional sauce that is left over on top. Pickled red ginger, also known as beni shoga or kizami beni shoga, is a delicious topping for gyudon. Have fun!

To Store

In the event that you have any leftover beef and egg mixture, you may store it in an airtight container for up to two to three days in the refrigerator, and you can store it in the freezer for up to three to four weeks.

CONCLUSION

Gyudon is not just a dish that is standard at Japanese fast food restaurants, but it is also a dish that can be readily cooked at home with a small amount of work and a few simple ingredients. It is a favorite for both lunch and dinner due to the soothing appeal it possesses and the rich umami flavors it possesses. Gyudon is likely to excite your taste senses and leave you wanting more, regardless of whether you are attempting to learn more about Japanese cuisine or you are looking for a dinner option that is both quick and gratifying you.

FREQUENTLY ASKED QUESTIONS (FAQ’s)

1. What is Wagyu beef?

Ans. “Wagyu” is a breed of cattle that originates from Japan. The word “wa” indicates Japanese, while “gyu” means cow. When it comes to the meat itself, wagyu beef is a highly marbled beef, which gives it a distinct flavor and a degree of tenderness that is unparalleled. The microscopic specks of fat that run through cattle are referred to as marbling. These flecks of fat are also referred to as intramuscular fat. Wagyu, in point of fact, is held in extremely high esteem by chefs and culinary enthusiasts all over the world.

2. Is wagyu beef healthier?

Ans. When compared to other types of beef, wagyu steak is said to have a higher ratio of monounsaturated fat to saturated fat, according to the opinions of some health professionals. Saturated fat is also slightly different because it is believed to have less of an effect on cholesterol levels than unsaturated fat does.

3. Why use dashi broth?

Ans. The dashi broth, which serves as the foundation of this dish, may be simply prepared from scratch by combining water, kombu (seaweed), and bonito flakes in a fairly short simmering time of ten minutes. All of the taste is infused into the beef that has been thinly sliced, which helps to keep the steak soft and juicy.

4. What do you serve this with?

Ans. Pickled ginger, green onions, and sesame seeds are the typical accompaniments of gyudon. If desired, a fried egg can also be served alongside the raw egg yolk. Sometimes, when there isn’t enough time, we just serve it over rice that has been heated in the microwave.

Gyudon (Japanese Beef Rice Bowl)